A Chinese dish. Good serve with rice or porridge. The blanched bitter gourd pieces are crunchy with a bite and not bitter at all. The marinated pork strips are tasty and tender.
200 gm bittergourd – washed, halved and scrape off the white pith with a metal spoon and cut slantwise
150 gm tender pork meat – cut strips and marinate with 1 tbsp each of light soy sauce, wine and cornstarch, mix well
1 red chilli – seeded and sliced
1 stalk spring onions – cut 1 inch length
50 ml water
1 tbsp preserved soy bean paste
1 tbsp each of light soy sauce and wine
- Bring some water to boil. Blanch bittergourd for awhile until it turns bright green. Drain.
- Heat 1 tbsp oil in a non-stick wok, stir fry marinated pork strips until cooked through [best to use a pair cooking chopsticks], push aside add in red chilli and some spring onions. Stir fry until aromatic. Add in blanched bittergourd and seasoning ingredients.
- Stir fry to mix ingredients and add in water. Let it boil and dish up to serve.